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Two Thanksgiving Trade-Offs

Every year we come up with a couple of new recipes, since we’ve covered the basics before (and think you’re covered), for THANKSGIVING. The latest two we call trade-offs because we think the things you miss and often want most of all are the ‘sides’ with the traditional meal and will do a ‘trade-off’ on to have just a few spoonfuls alongside your turkey, ham, beef or other protein for your main feast. You know the kind of thing we’re talking about – the stuffing; the mashed or creamed potatoes, the cranberry sauce, vegetable gratin or creamy green beans etc. Just a spoonful or two is the trade-off you give yourself for the day.

We’re with you on this and we’ve given recipes before for the Cranberry Sauce (see here) and many others others over the years, and our latest two are for a stuffing and a ‘potato-like’ mash side that gives just enough indulgence that you won’t feel left out and deprived, yet stay on course for a great WLS regime meal. The mash doesn’t have potatoes and so is lower in calories and carbs than the doppelganger plain or sweet potato alternative. This recipe uses parsnips and cauliflower as its main ingredients and really does taste so good. I think it’s as good as our bean and cauliflower version – our ultimate mash (see here).

The stuffing does have bread but we’ve used a sourdough one that mixes well with the butternut squash and leeks, herbs and just the odd dried cranberry, for a lighter than usual version. The cubes of bread make a different kind of stuffing to the ones we are used to in the UK but very typical of those served at Thanksgiving in the USA. It’s great for serving with any roast.

Admittedly they both have carbs (but nothing wrong with that in a measured portion and proportion way) but they are stretched to give the best of their ability to be so very tasty, celebratory and will certainly ‘hit the Thanksgiving spot’. I think at this time of year it is better to look at the things you can eat rather than what you can’t – and in measured portions these are more than manageable on a WLS regime.

They’re outlined below but don’t forget to check out the other archive features that have the low-down on advice for this special event; dessert recipes – like the pumpkin pie recipe (see here) that we use every year; and how to stay on track as much as possible (it’s only one or two days don’t forget) …

But we know what you really like about Thanksgiving is the tradition of it all. It’s the familiar succession of rituals that rarely differ – each year family and friends gather (with additions and absences as the years go by. The homes and hosts may differ, and gifts given move with the times. But the recipe essentially remains the same. And what a feast it is. But it doesn’t have to just be all about the food and drink but a feast of a time to spend with loved ones, a feast of giving and sharing and maybe remembering those for who a home, family and laden table are but a distant hope. There’s no better time to appreciate the simple and uncomplicated things in life. Have a wonderful Thanksgiving!

THE BEST ‘MASH’ FOR YOUR TURKEY-DAY BASH

Ingredients

METRIC/US

450 g/1 lb parsnips, peeled and cut into 2.5 cm/1 inch chunks

1 medium cauliflower, trimmed and broken into florets

2 cloves (or more) roasted or plain garlic

1½ tsp lemon juice

2 tbsp extra virgin olive oil (or cooking water if preferred)

salt and freshly ground black pepper

1½ tsp chopped fresh rosemary

extra virgin olive oil to drizzle (optional)

Method

Bring a large pan of salted water to the boil, add the parsnips and cauliflower and cook until tender, about 12 minutes. Drain with a slotted spoon and place in a blender or food processor.

Add the garlic, lemon juice, olive oil or cooking juice and seasoning to taste. Blend to a smooth purée.

Remove from the blender or food processor and stir in the rosemary.

Spoon into a warm serving dish and drizzle with a little extra oil to serve if liked.

Preheat the oven to 200 C/400 F/gas mark 6. Line a baking sheet with non-stick parchment.

Peel and de-seed the squash and cut into 2.5 cm/1 inch cubes. Place on the baking sheet and spritz liberally with low-fat cooking spray or mist or toss in a little olive oil. Bake in the oven for about 25-30 minutes until tender. Reduce the oven temperature to 180 C/350 F/gas mark 4.

Spritz a large pan with low-fat cooking spray or mist, heat, add the leeks and garlic cook until softened, about 5-7 minutes. Add the rosemary, sage and bread cubes mixing well. Add most of the stock/bouillon and salt and pepper to taste and toss to mix.

Spoon into a greased pan or baking dish. Add the cooked squash, onions and sage leaves by tucking into the bread mixture. Spoon over any dry looking parts with the residual stock/bouillon. Return to the oven and bake for 20-25 minutes, or until the bread is golden.